Cioppino

Name: Cioppino
Yield: serves 2
Ingredients: Olive oil spray; 1 cup rotini (corkscrew pasta); 1/2 teaspoon olive oil; 1/2 pound (10 to 12) shrimp, peeled and deveined; 1/4 pound bay or sea scallops; Sea salt and freshly ground black pepper; 1/2 medium onion, diced; 3 to 5 garlic cloves, sliced or crushed; 1/2 red bell pepper, cored, seeded, and cut into 1-inch slices; 1/2 yellow bell pepper, cored, seeded, and cut into 1-inch slices; 1/2 zucchini, halved lengthwise and cut into 1/2-inch slices; One 14-ounce can diced tomatoes, drained, or 3 to 4 medium fresh tomatoes, chopped; 1 celery stalk, thinly sliced; 1 fennel bulb, trimmed and chopped

December 9, 2011

Cioppino, or fisherman’s stew, had its origins in San Francisco by way of Italy, but all Mediterranean countries have similar fish stews. Make this version your own with your favorite treats from the sea. Traditionally, this dish is not very soupy; for more broth, do not drain the can of tomatoes. I prefer to avoid precooked seafood for Glorious One-Pot Meals. If your frozen shrimp is pink, it’s precooked. While using precooked seafood certainly won’t ruin your meal (it’s difficult to fail with a Glorious One-Pot Meal!), raw seafood results in a stronger flavor and will be more tender after cooking.

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